Degree Course: Food and Wine Technologies
A.Y. 2020/2021 
Conoscenza e capacità di comprensione
Il titolo di laureato in Tecnologie alimentari ed enologiche sarà conferito agli studenti che abbiano dimostrato di possedere un'adeguata conoscenza e capacità di comprensione delle discipline di base e di quelle caratterizzanti il settore alimentare ed enologico e del binomio processo produttivo - qualità del prodotto.
Tali conoscenze potranno essere conseguite grazie alla frequenza di lezioni frontali, seminari di approfondimento, attività pratico-sperimentali in laboratorio, cantina o vigneto, visite guidate d'istruzione o anche in altre attività formative programmate al di fuori dell'attività curriculare.
La capacità di comprensione delle conoscenze sarà stimolata da discussioni con i docenti durante le lezioni e lavori di gruppo in aula e/o laboratorio e quindi verificata attraverso prove in itinere, test di verifica anche non oggetto di valutazione finale, esami di profitto in forma orale, scritta, pratica o mista.Capacità di applicare conoscenza e comprensione
Il titolo di laureato in Tecnologie Alimentari ed Enologiche sarà conferito agli studenti che siano in grado di applicare le conoscenze e capacità di comprensione acquisite per inquadrare e risolvere problemi applicativi legati ai compiti tecnici di gestione e controllo tipici del laureato triennale.
Tale capacità sarà applicata nei vari ambiti del settore alimentare ed enologico (produzione, trasformazione, conservazione, distribuzione, analisi, valorizzazione) o nei settori ad esso collegati (impiantistica, certificazione, controllo e/o tutela dei prodotti, ristorazione collettiva) grazie anche all'utilizzo efficiente di metodiche specifiche di acquisizione, archiviazione ed elaborazione delle informazioni e dei dati, con un approccio integrato che, dal “campo alla tavola”, permetta di garantire sicurezza e qualità dei prodotti alimentari ed enologici, con attenzione anche alle ricadute sulla sostenibilità economica ed ambientale delle produzioni.
Laboratori di analisi delle matrici alimentari, di conservazione dei prodotti, di enologia, cantina e vigneto sperimentale sono palestre di pratica per le conoscenze teoriche acquisite nei corsi.
Il superamento della prova finale permetterà di verificare che lo studente sia in grado di dimostrare la sua capacità di applicare le conoscenze acquisite nell'ideare, pianificare, progettare e gestire processi e attività proprie del settore alimentare ed enologico.Autonomia di giudizio
Grazie al tipo di preparazione, i laureati in Tecnologie Alimentari ed Enologiche avranno la capacità di raccogliere e interpretare in modo autonomo i dati inerenti il sistema alimentare, vitivinicolo ed enologico, la sua gestione, la comprensione dei principali problemi legati al raggiungimento della qualità, alla legislazione, alla conservazione, al funzionamento e manutenzione dei macchinari.
Al termine degli studi il laureato avrà la capacità di confrontare e discutere i risultati sperimentali e di redigere appropriate relazioni conclusive ed esporle oralmente.
Avrà la capacità di reperire e vagliare fonti di informazioni, dati, letteratura scientifica utili a migliorare la qualità e l'efficienza delle produzioni alimentari, anche in termini di sostenibilità ambientale ed eco-compatibilità.
La verifica dell' acquisizione dell'autonomia di giudizio avverrà tramite la valutazione degli esiti conseguiti nelle discipline caratterizzanti nonchè nelle materie opzionali scelte dallo studente e con la valutazione del grado di autonomia e di capacità di lavorare singolarmente e in gruppo durante le attività pratiche e nello svolgimento dell'attività assegnata in preparazione della prova finale.Abilità comunicative
L'uso di presentazioni in formato multimediale su argomenti di studio o di esperienze in laboratorio consentirà ai laureati in Tecnologie Alimentari ed Enologiche di sostenere una discussione scientifica comunicando, anche con strumenti informatici, informazioni, idee, problemi e soluzioni a interlocutori specialisti e non.
Le abilità comunicative verranno sviluppate anche grazie alla possibilità di frequentare laboratori stranieri nell'ambito dei progetti di mobilità Erasmus.
Il laureato è in grado di comunicare efficacemente, oralmente e per iscritto, con persone di pari o inferiori competenze, anche utilizzando, nell'ambito disciplinare specifico, una lingua dell'Unione Europea diversa dalla propria, di norma l'inglese.
E' capace di interagire con altre persone, di collaborare e di adattarsi ad ambiti di lavoro e tematiche diverse.
La verifica dell'acquisizione di abilità comunicative, sia in forma scritta che orale, avverrà tramite la valutazione degli elaborati relativi alle attività di laboratorio, delle prove in itinere previste per le singole discipline e dell'elaborato predisposto per la prova finale ed esposto oralmente alla commissione di laurea.Capacità di apprendimento
Il Corso di Laurea in Tecnologie Alimentari ed Enologiche è organizzato in modo tale che gli studenti comprendano i metodi di indagine e di lavoro nei settori sia delle Tecnologie Alimentari che della Viticoltura ed Enologia.
Grazie al percorso formativo proposto, comprendente anche diversi CFU per tirocinio, prova finale e attività di laboratorio nei singoli corsi di insegnamento, nonché possibilità di svolgere periodi di soggiorno all'estero nell'ambito del progetto di mobilità Erasmus, i laureati in Tecnologie Alimentari ed Enologiche potranno sviluppare le capacità di apprendimento necessarie per operare nel mondo del lavoro.
Il Corso di Laurea fornisce gli strumenti cognitivi di base indispensabili per l'aggiornamento continuo delle conoscenze del settore, anche con strumenti che fanno uso delle nuove tecnologie di comunicazione, al fine di finalizzare il percorso formativo verso la soluzione dei molteplici problemi applicativi dell'intera filiera produttiva di alimenti e bevande.
I laureati avranno sviluppato le abilità di apprendimento che permettono di continuare gli studi in una laurea magistrale, in un master di I livello o di inserirsi direttamente nel mondo del lavoro.
La capacità di apprendimento sarà valutata mediante analisi della carriera del singolo studente, relativamente alle votazioni negli esami ed al tempo intercorso tra la frequenza dell'insegnamento e il superamento dell'esame, e mediante valutazione della capacità di auto-apprendimento maturata durante lo svolgimento dell'attività relativa alla prova finale.Conoscenze richieste per l'accesso
L'iscrizione al Corso di Laurea in Tecnologie Alimentari ed Enologiche è possibile a coloro che siano in possesso di diploma di scuola secondaria superiore o di altro titolo conseguito all'estero e riconosciuto idoneo in base alla normativa vigente.
Per verificare il livello di preparazione all'ingresso, tutti gli studenti devono svolgere un test per accertare le conoscenze acquisite durante il percorso formativo della scuola superiore in matematica di base (algebra, geometria e logica) e chimica.
L'eventuale esito negativo del test non preclude l'immatricolazione al corso di studio, ma attribuisce un debito formativo in entrata (OFA, Obbligo Formativo Aggiuntivo) che lo studente dovrà colmare entro il primo anno di corso partecipando alle attività integrative di recupero organizzate dal Dipartimento.Caratteristiche della prova finale
La prova finale è obbligatoria e consiste nella preparazione e discussione di un elaborato scritto su un argomento coerente con gli obiettivi formativi del corso di studi e commisurato al peso in crediti della prova finale: 3 CFU.
L'Elaborato è finalizzato all'approfondimento di una tematica specifica e/o al miglioramento di metodologie o tecniche e/o alla loro applicazione a casi di studio specifici della filiera alimentare ed enologica.
L'attività è svolta sotto la guida di un Docente di riferimento (Relatore), che concorda l'argomento con lo studente.
Il Docente segue il candidato in tutte le fasi del lavoro, segue la stesura dell'elaborato, ne approva la versione finale e presenta il candidato in seduta di laurea.
Il Relatore è nominato dal Coordinatore, su proposta dello studente e del relatore stesso, tra i docenti del Dipartimento o, previo parere favorevole del Consiglio di Corso di Studi, tra i docenti ufficiali dell’Ateneo.
Qualora lo studente decida di svolgere l'Elaborato finale in una struttura esterna all'Ateneo, con la quale sia stata stipulata apposita convenzione, ha comunque un Docente interno al Corso di Studi che agisce da Relatore.
Il Relatore formula alla commissione un parere sulla qualità dell'elaborato finale al momento della discussione del voto.
La relazione sul lavoro svolto è discussa davanti a una Commissione nominata dal Direttore su proposta del Coordinatore del Corso di Laurea.
Il candidato espone il proprio elaborato finale mettendo in evidenza la finalità del lavoro svolto, le procedure utilizzate, i risultati ottenuti e le capacità acquisite; l'elaborato può essere scritto in lingua inglese e nella stessa lingua può essere sostenuta la prova finale.
Per essere ammesso alla prova finale, lo studente deve:
- aver superato gli esami di profitto relativi agli insegnamenti previsti dal piano di studio, per un totale di 149 crediti formativi e acquisito i 12 CFU relativi alle attività formative autonomamente scelte;
- aver dato prova della conoscenza della lingua straniera (livello B1/B2), conseguendo 6 crediti;
- aver effettuato il tirocinio formativo presso un Ente pubblico o privato convenzionato, per complessivi 8 crediti;
- aver conseguito i crediti associati alla preparazione della prova finale (3 CFU) ed alle abilità informatiche (2 CFU)
Per il conseguimento della laurea lo studente dovrà superare con esito positivo la prova finale.Orientamento in ingresso
Le attività di orientamento in entrata realizzate dall'Università degli Studi della Tuscia si collocano a livello centrale (Ateneo) e periferico (Dipartimento).
Il Dipartimento di afferenza del CdS programma annualmente diverse attività di informazione agli studenti per consentire una scelta informata e consapevole del proprio percorso universitario.
L'obiettivo è di sostenere gli studenti nel passaggio dalla Scuola all'Università, nella convinzione che una scelta motivata sia la premessa indispensabile per un percorso universitario di successo.
In particolare questa forma di orientamento si realizza nelle seguenti attività:
a) incontri con le Scuole Superiori di secondo grado.
I docenti del corso di studio realizzano incontri in sede o presso le sedi degli Istituti con gli studenti dell'ultimo anno, dedicati alla presentazione dei CdS, di cui sono specificatamente illustrati, oltre agli obiettivi formativi, ai piani di studio e agli sbocchi professionali, anche le strutture a supporto della didattica, i servizi di assistenza e quelli per lo svolgimento di periodi di formazione sia all'esterno, sia all'estero; nel corso di ogni anno accademico, il Dipartimento organizza almeno una giornata dedicata all'incontro con le matricole (Open Day).
In quell'occasione sono presentati il Dipartimento e i vari Corsi di Laurea per facilitare l'inserimento dei nuovi studenti nell'ambiente universitario.
Seguono incontri di approfondimento con i Presidenti dei corsi di studio;
b) organizzazione di specifiche attività con le Scuole secondarie superiori che ne fanno richiesta, per l'approfondimento su tematiche riferibili alle competenze scientifiche del Dipartimento;
c) organizzazione di giornate di sensibilizzazione su tematiche di interesse generale e specifiche per i diversi corsi di laurea (giornata mondiale del suolo, delle foreste, sulla sicurezza alimentare), dove si alternano attività seminariali con audiovisivi, posters e dimostrazioni pratiche;
d) organizzazione di test di orientamento rivolti agli studenti del penultimo anno della Scuola secondaria di secondo grado aventi lo scopo di anticipare il contatto con le procedure richieste dal DM 270/2004 e di permettere agli studenti di autovalutare, verificare e consolidare le proprie conoscenze in relazione alla preparazione richiesta per i diversi corsi di studio ai quali è interessato;
e) sportello di orientamento attivato dal Dipartimento, a cui rivolgersi per acquisire informazioni sull'offerta formativa e sui servizi del Dipartimento di afferenza del corso;
f) partecipazione dei docenti a saloni / manifestazioni di orientamento di carattere nazionale o regionale, a giornate aperte ed eventi culturali organizzati nel territorio, finalizzati a presentare in modo ampio e dettagliato i percorsi formativi offerti dalla struttura didattica;
g) aggiornamento del sito web e del materiale informativo stampato per la più ampia diffusione.
Per lo svolgimento delle attività di orientamento la struttura didattica si avvale del supporto degli studenti senior e dei dottorandi selezionati in base a concorsi banditi dalla strutture stesse per il conferimento di assegni per attività di tutorato e orientamento.Il Corso di Studio in breve
La laurea in Tecnologie Alimentari ed Enologiche consente di acquisire una solida preparazione interdisciplinare nel settore alimentare, viticolo ed enologico, e forma laureati capaci di operare con competenza ed in autonomia in tutte le fasi della filiera che vanno dalla produzione al consumo dei prodotti alimentari ed enologici, compresa la capacità di agire per garantire la sicurezza igienico-sanitaria e la qualità dei prodotti, nonché la loro conservazione e distribuzione.
Il corso ha carattere professionalizzante con un approccio pratico-applicativo tale da consentire un facile e rapido inserimento del laureato nel mondo del lavoro.
Il corso è articolato in due curricula, Industrie alimentari e Viticoltura ed enologia, e prevede tre profili:
- Industrie alimentari, profilo Tecnologico;
- Industrie alimentari, profilo Gastronomico;
- Viticoltura ed Enologia, profilo Enologico.
Lo studente espliciterà le proprie scelte al momento della presentazione,
tramite il sistema informativo di ateneo, del piano di completamento o del piano di studio individuale,
secondo quanto stabilito dal regolamento didattico del corso di studio.
Industrie alimentari
Profilo Tecnologico
FIRST YEAR
First semester
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Course
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Credits
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Scientific Disciplinary Sector Code
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Contact Hours
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Exercise Hours
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Laboratory Hours
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Personal Study Hours
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Type of Activity
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Language
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18456 -
Biologia e microbiologia generale
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|
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-
Micorobiologia generale ed enologica
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Also available in another semester or year
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-
Biologia generale
(objectives)
The aim of the course is to provide students with general knowledge of biology, life macromolecules, cytological organization and the complex metabolic processes of a single cell (both prokaryotic and eukaryotic), and then passing to multi-cellular animal and plant organisms.
The acquired knowledge and methodological approach can be useful both in the future of biological studies and in professional application.
By the end of the course, students will be expected:
to know the structure and function of the cells and the anatomical and physiological organization of the animal and vegetal organisms.
to apply the biological approaches to specific problems.
to have developed the ability to understand biological issues.
to have developed ability to present biological issues and approaches using an appropriate scientific language.
to have developed the ability to learn autonomously biological issues.
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6
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BIO/05
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48
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-
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-
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-
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Basic compulsory activities
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ITA |
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118930 -
Mathematics and principles of statistics
(objectives)
The course of "Mathematics and principles of statistics" aims at providing students with the basic tools of mathematical analysis and statistics in order to be able to study, analyze and discuss real situations and phenomena through the use of mathematical models and statistical tools.
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7
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MAT/05
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56
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-
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-
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-
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Basic compulsory activities
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ITA |
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118932 -
Computer skills
(objectives)
The course aims to enable students to acquire the skills and abilities to use the personal computer through an understanding of the fundamental concepts of computer science and what is an efficient and safe use of the computer for study and work.
At the end of the course students will be able to:
- Know the hardware of a personal computer
- Know the characteristics of the main operating systems
- Manage files and folders via graphical user interface and command prompt
- Emulate an operating system
- Understand the concept of networking, browsing and file sharing
- Use the Microsoft Office package, G Suite and opensource alternatives
- Conduct or participate in online meetings
- Writing reports, performing spreadsheet calculations and creating presentations
- Express the topics covered in the course with appropriate language
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2
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AGR/09
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-
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16
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-
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-
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Other activities
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ITA |
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118941 -
European food law
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5
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IUS/03
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40
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-
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-
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-
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Core compulsory activities
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ITA |
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119026 -
Chemistry
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Inorganic chemistry
(objectives)
From the structure of the atom to chemical bonds, ionic, covalent, dative and metallic bonds (outline). Intermolecular bonds. Hydrogen bonds. Main inorganic compounds. Mole concept. Minimum and molecular formula. Chemical reactions. Limiting reagent. Concepts of oxidation and reduction. Balancing chemical equations. Concentrations. Aeriforms, ideal gas model and its main laws. Critical temperature and distinction between gas and vapors. Thermodynamics: system and environment, I and II principles, thermodynamic functions U, H, S, G. Reaction rate. Chemical equilibrium, homogeneous, heterogeneous. Equilibrium constant and its expressions. State of matter and interconversions. Colligative properties. Solubility equilibria. Acids and bases. Acid-base equilibria and pH, strong and weak electrolytes. pH of strong acids and bases, pH of weak acids and bases and of saline solutions. Buffers: their constitution, their pH, and their purpose.
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6
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CHIM/03
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48
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-
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-
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-
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Basic compulsory activities
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ITA |
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-
Organic chemistry
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Also available in another semester or year
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Optional Group:
gruppo OPZIONALE IDONEITA' LINGUISTICA INDUSTRIE - (show)
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6
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118916 -
English language B1
(objectives)
To develop linguistic competences at level B1, as descibed by the Common European Framework of Reference for Languages (CEFR), and listed below:
UNDERSTANDING:
- LISTENING: I can understand the main points of clear standard speech on familiar matters regularly encountered in work, school, leisure, etc. I can understand the main point of many radio or TV programmes on current affairs or topics of personal or professional interest when the delivery is relatively slow and clear.
- READING: I can understand texts that consist mainly of high frequency everyday or job-related language. I can understand the description of events, feelings and wishes in personal letters
SPEAKING:
- SPOKEN INTERACTION: I can deal with most situations likely to arise whilst travelling in an area where the language is spoken. I can enter unprepared into conversation on topics that are familiar, of personal interest or pertinent to everyday life (e.g. family, hobbies, work, travel and current events).
- SPOKEN PRODUCTION: I can connect phrases in a simple way in order to describe experiences and events, my dreams, hopes and ambitions. I can briefly give reasons and explanations for opinions and plans. I can narrate a story or relate the plot of a book or film and describe my reactions.
WRITING:
- WRITTEN PRODUCTION: I can writes Straightforward connected text on topics, which are familiar, or of personal interest.
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6
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L-LIN/12
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48
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-
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-
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-
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Final examination and foreign language test
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ITA |
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118917 -
English language B2
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6
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L-LIN/12
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48
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-
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-
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-
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Final examination and foreign language test
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ITA |
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Second semester
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Course
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Credits
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Scientific Disciplinary Sector Code
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Contact Hours
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Exercise Hours
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Laboratory Hours
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Personal Study Hours
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Type of Activity
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Language
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16269 -
Genetica della vite e delle piante di interesse alimentare
(objectives)
AIMS
Let the student to know the inheritance of Mendelian traits and the problems related to gene association (linkage) and to the construction of genetic maps in higher plants. Provide the basic principles to understand the nature and structure of genetic material, its transmission, expression and modification (mutations) in living organisms, with particular reference to grapevine and the main species of agri-food interest. Provide the principles of the main molecular methodologies for varietal identification and traceability in agri-food chains.
EXPECTED RESULTS
After completing the course, students must demonstrate that they: 1) have acquired the tools for the analysis of the transmission and recombination of hereditary characters; 2) are able to interpret the results of genetic crosses; 3) have acquired knowledge on the principles and methods to construct genetic maps in higher plants; 4) have acquired knowledge on the nature, modification, functioning and transmission of genetic information of living organisms, with particular reference to grapevine and the main species of agri-food interest; 5) have acquired knowledge on the main molecular methodologies for varietal identification and traceability in agri-food chains; 6) have acquired knowledge on the origin and evolution of grapevine and the main species of agri-food interest, with particular reference to wheat.
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6
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AGR/07
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40
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-
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8
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-
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Core compulsory activities
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ITA |
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18316 -
Principi di economia agroalimentare e vitivinicola
(objectives)
Achieve knowledge and understanding of the functioning of the markets and their different configurations in relation to the characteristics of the companies and other economic entities that participate in them. Understanding of the concept of economic efficiency also in relation to that of technical efficiency.
Knowing how to apply operatively the acquired knowledge also in a critical and contextualized way. Possess a responsible and professional approach to managing the economic complexity of the activities of the productive sector as a whole and of the individual companies that populate it.
Have the ability to collect and interpret the economic data concerning the management of the agri-food business and the markets. Knowing how to evaluate the type of intervention that the public sector can usefully spend to improve the economic efficiency of the sector and its social and environmental role.
The program of the course, the teaching method and that of individual learning control stimulate each student to become familiar with the analysis and communication of the economic issues specific to the profession. The purpose is to understand and manage the complexity of the problems and to develop concrete problem solving strategies.
An approach is developed that develops the ability to use the main economic concepts and models to be necessary for the analysis and evaluation of rapidly changing contexts.
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8
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AGR/01
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64
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-
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-
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-
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Core compulsory activities
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ITA |
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14975 -
Fisica
(objectives)
The course aims to introduce the student to the fundamental principles of Physics, in particular the Scientific Method, Mechanics, Statics and Dynamics of Fluids, Thermodynamics, Electromagnetism, with an outline of ionizing radiation, providing him with the fundamental knowledge of physics for a correct application to processes and phenomena of interest in Food Technologies, both from a theoretical and an experimental point of view.
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6
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FIS/07
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40
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-
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8
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-
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Basic compulsory activities
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ITA |
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18456 -
Biologia e microbiologia generale
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Micorobiologia generale ed enologica
(objectives)
The aim of the course is to provide general knowledge of microbiology (Bactera and Yeast) with special enphases on growth and environmental effects on growth. The student will acquire basic knowledges on wine and food microbiology
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6
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AGR/16
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48
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-
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-
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-
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Core compulsory activities
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ITA |
|
-
Biologia generale
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Also available in another semester or year
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119026 -
Chemistry
|
|
|
-
Inorganic chemistry
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Also available in another semester or year
|
|
-
Organic chemistry
(objectives)
The course introduces the concepts and the experimental approaches of organic chemistry, working on the consolidation of principles acquired in the field of physics and general and inorganic chemistry to advance the knowledge of carbon chemistry. In the first part of the course, the cultural and practical bases for understanding the structure of organic molecules will be provided, paying particular attention to the existing relationships between the chemical structure and the chemical-physical and biological properties associated with them. The different physical hybridization states of the carbon will allow the three-dimensional vision of the molecules, facilitating the understanding of their role in the cell. The second part of the course is dedicated to the application of properties in the context of chemical reactivity. The student will have the opportunity to have answers to some of the key questions in his study: why do molecules react? What are the experimental factors that control the kinetics of the reactions? When is a reaction under thermodynamic control rather than kinetic? How is it possible to synthesize complex molecules from simple reagents? What is the impact of organic chemistry on the environment and how can it be reduced? This knowledge will allow the student to undertake subsequent study courses with strong structural and molecular expertise.
B) EXPECTED LEARNING RESULTS
Knowledge of the principles governing the formation of the chemical bond, using traditional theories (valence bond theory) and advanced theories (theory of molecular orbital and quantum mechanics ). Knowledge of nomenclature and classification (theory of functional groups) of organic molecules, with particular attention to the association between the family of organic molecules and biological and chemical-physical properties. Knowledge of the reactivity of organic molecules and experimental parameters capable of controlling thermodynamics and kinetics of organic transformations. Knowledge of the relationship between organic molecules and the origin of life.
In addition to the knowledge gained through the study of organic chemistry, students will be able to apply the acquired concepts for the resolution of practical exercises related to the identification and classification of substances based on Their activity on the body, the effect of chirality on pharmacological activity, the possibility of separating organic isomers and the general methodologies for their analysis and their recognition.
Making judgments: The course offers links to other disciplines (Physics, General Chemistry, Biochemistry, Molecular Biology, Computational Chemistry and Genetics) by providing an integrated knowledge. The student's critical judgment will be stimulated by constantly referring to the reading of recent studies published in scientific journals, questioning the current issues related to some of the core concepts of the discipline. Thanks to the multi-disciplinary and interdisciplinary nature of organic chemistry, it will be also possible to link the acquired concepts to other disciplines, allowing the student to form his own autonomy of judgment about the effectiveness of an integrated scientific approach.
Communication skills: At the end of each part of the course, the students will be invited to form working groups to develop solutions and compete with others in solving practical exercises. The educational gain is aimed at increasing the communication skills and the ability to know how to work in a group, all aimed at consolidating the acquired concepts.
Learning Skills: Students' learning abilities will be evaluated during the course of the course by exonerary tests that will allow you to individually monitor the maturation state of the knowledge, highlighting the student's ability to return.
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5
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CHIM/06
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40
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-
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-
|
-
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Basic compulsory activities
|
ITA |
SECOND YEAR
First semester
Second semester
THIRD YEAR
First semester
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Course
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Credits
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Scientific Disciplinary Sector Code
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Contact Hours
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Exercise Hours
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Laboratory Hours
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Personal Study Hours
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Type of Activity
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Language
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18138 -
Tecnologie di conservazione, condizionamento e distribuzione degli alimenti
(objectives)
The course will introduce students to the principles, experimental approaches and analytical methods applied to fresh fruit and vegetables, from the packaging stage to product packaging. The course will have a technical/practical focus and will address issues related to product and process optimization in compliance with current regulations.
(a) knowledge and understanding (knoledge and understanding)
The results defined by this descriptor are pursued through frontal lessons, exercises and seminars.
in the course of teaching. The student will acquire:
Basic conceptual and analytical knowledge, both theoretical and applied, relating to the defined subjects
the training objectives of the course
Knowledge of tools and methodologies for quality control of fruit and vegetables
B. Applying knowledge and understanding
What is defined by this descriptor is achieved through frontal lessons, educational trips,
laboratory exercises and activities, analysis of problems and case studies carried out and discussed in class
promoting the direct participation of students.
Ability to understand and meet the requirements for high quality productions
Ability to use and understand the tools and analytical methods covered in the course
Ability to apply methodological tools and make choices aimed at resolving or minimizing the
production problems (or problem solving), both in qualitative and quantitative terms
C) Autonomy of judgment (making judgements)
On the basis of the following descriptor, the course aims to provide all students with
the tools needed to be able to interpret the experimental results of the sector and for the
development of critical thinking.
D) Communication skills
The ability is developed through the active involvement of students in the classroom, through written exercises,
the interaction with the teacher outside of class hours through the Google Classroom platform and the
carrying out online tests using Google Modules on specific topics related to the course.
E) Learning skills
The student is involved in the research of scientific articles related to the themes inherent to the course, in the understanding of the text and in the critical analysis of the content of the same.
|
6
|
AGR/15
|
40
|
8
|
-
|
-
|
Core compulsory activities
|
ITA |
|
14952 -
A scelta libera dello studente
|
12
|
|
96
|
-
|
-
|
-
|
Elective activities
|
ITA |
|
Optional Group:
gruppo Industrie alimentari - tecnologico affini integrative A12 - (show)
|
14
|
|
|
|
|
|
|
|
|
|
118967 -
Fermentation chemistry and biotecnology
|
8
|
CHIM/11
|
64
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
|
118966 -
Unit operations in food engineering
|
9
|
AGR/15
|
72
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
Second semester
|
Course
|
Credits
|
Scientific Disciplinary Sector Code
|
Contact Hours
|
Exercise Hours
|
Laboratory Hours
|
Personal Study Hours
|
Type of Activity
|
Language
|
|
Optional Group:
gruppo Industrie alimentari - tecnologico affini integrative A12 - (show)
|
14
|
|
|
|
|
|
|
|
|
|
17779 -
Scienza dell'alimentazione
(objectives)
Learning Objectives
The course of Food Science and Food Safety aims to provide students with the tools necessary to understand the various aspects of nutrition both from the point of view of digestion and absorption and regarding the metabolic fate of nutrients. Furthermore, the important aspect of the prevention of the main diseases linked to food consumption; The understanding of the importance of nutrition in the prevention of chronic degenerative diseases will also be stimulated.
Expected learning outcomes
Knowledge and understanding: Developing knowledge of the principles of Food Science and Human Nutrition; To raise awareness of the general principles of nutrient biochemistry; To introduce the functions and interaction of nutrients with the cellular and molecular system
Ability to apply knowledge and understanding: Knowing how to use the information learned in class to be able to treat feeding topics in a strictly scientific way that are far from the various forms of simplification and distortion from reality recently developed by the media and by non-specialized pseudo information. Finally, students will be able to apply this knowledge in the food production and distribution industries.
Making judgements: Being able to identify scientific mechanisms that are the basis of nutrition science in order to formulate adequate judgments about various foods and their real effect on health. Communication skills: The students' ability to talk, discuss and reflect on the topics raised during the lessons will be stimulated, especially insisting on the importance of the scientific method that led to the statements discussed during the course.
Learning skills: Being able to discuss scientific topics related to nutrition also in its bio-medical applications and in the implications in the relationship of nutrition with health. This skill will be developed and tested by involving students in oral discussions in the classroom.
|
6
|
MED/49
|
40
|
8
|
-
|
-
|
Core compulsory activities
|
ITA |
|
118915 -
Thesis
|
3
|
|
-
|
-
|
-
|
-
|
Final examination and foreign language test
|
ITA |
|
118914 -
Stage
|
8
|
|
-
|
-
|
-
|
-
|
Other activities
|
ITA |
Viticoltura ed enologia
Percorso STANDARD
FIRST YEAR
First semester
|
Course
|
Credits
|
Scientific Disciplinary Sector Code
|
Contact Hours
|
Exercise Hours
|
Laboratory Hours
|
Personal Study Hours
|
Type of Activity
|
Language
|
|
18456 -
Biologia e microbiologia generale
|
|
|
-
Micorobiologia generale ed enologica
|
Also available in another semester or year
|
|
-
Biologia generale
(objectives)
The aim of the course is to provide students with general knowledge of biology, life macromolecules, cytological organization and the complex metabolic processes of a single cell (both prokaryotic and eukaryotic), and then passing to multi-cellular animal and plant organisms.
The acquired knowledge and methodological approach can be useful both in the future of biological studies and in professional application.
By the end of the course, students will be expected:
to know the structure and function of the cells and the anatomical and physiological organization of the animal and vegetal organisms.
to apply the biological approaches to specific problems.
to have developed the ability to understand biological issues.
to have developed ability to present biological issues and approaches using an appropriate scientific language.
to have developed the ability to learn autonomously biological issues.
|
6
|
BIO/05
|
48
|
-
|
-
|
-
|
Basic compulsory activities
|
ITA |
|
118930 -
Mathematics and principles of statistics
(objectives)
The course of "Mathematics and principles of statistics" aims at providing students with the basic tools of mathematical analysis and statistics in order to be able to study, analyze and discuss real situations and phenomena through the use of mathematical models and statistical tools.
|
7
|
MAT/05
|
56
|
-
|
-
|
-
|
Basic compulsory activities
|
ITA |
|
118932 -
Computer skills
(objectives)
The course aims to enable students to acquire the skills and abilities to use the personal computer through an understanding of the fundamental concepts of computer science and what is an efficient and safe use of the computer for study and work.
At the end of the course students will be able to:
- Know the hardware of a personal computer
- Know the characteristics of the main operating systems
- Manage files and folders via graphical user interface and command prompt
- Emulate an operating system
- Understand the concept of networking, browsing and file sharing
- Use the Microsoft Office package, G Suite and opensource alternatives
- Conduct or participate in online meetings
- Writing reports, performing spreadsheet calculations and creating presentations
- Express the topics covered in the course with appropriate language
|
2
|
AGR/09
|
16
|
-
|
-
|
-
|
Other activities
|
ITA |
|
118941 -
European food law
|
5
|
IUS/03
|
40
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
|
119026 -
Chemistry
|
|
|
-
Inorganic chemistry
(objectives)
From the structure of the atom to chemical bonds, ionic, covalent, dative and metallic bonds (outline). Intermolecular bonds. Hydrogen bonds. Main inorganic compounds. Mole concept. Minimum and molecular formula. Chemical reactions. Limiting reagent. Concepts of oxidation and reduction. Balancing chemical equations. Concentrations. Aeriforms, ideal gas model and its main laws. Critical temperature and distinction between gas and vapors. Thermodynamics: system and environment, I and II principles, thermodynamic functions U, H, S, G. Reaction rate. Chemical equilibrium, homogeneous, heterogeneous. Equilibrium constant and its expressions. State of matter and interconversions. Colligative properties. Solubility equilibria. Acids and bases. Acid-base equilibria and pH, strong and weak electrolytes. pH of strong acids and bases, pH of weak acids and bases and of saline solutions. Buffers: their constitution, their pH, and their purpose.
|
6
|
CHIM/03
|
48
|
-
|
-
|
-
|
Basic compulsory activities
|
ITA |
|
-
Organic chemistry
|
Also available in another semester or year
|
|
Optional Group:
gruppo OPZIONALE IDONEITA' LINGUISTICA ENOLOGIA - (show)
|
6
|
|
|
|
|
|
|
|
|
118916 -
English language B1
(objectives)
To develop linguistic competences at level B1, as descibed by the Common European Framework of Reference for Languages (CEFR), and listed below:
UNDERSTANDING:
- LISTENING: I can understand the main points of clear standard speech on familiar matters regularly encountered in work, school, leisure, etc. I can understand the main point of many radio or TV programmes on current affairs or topics of personal or professional interest when the delivery is relatively slow and clear.
- READING: I can understand texts that consist mainly of high frequency everyday or job-related language. I can understand the description of events, feelings and wishes in personal letters
SPEAKING:
- SPOKEN INTERACTION: I can deal with most situations likely to arise whilst travelling in an area where the language is spoken. I can enter unprepared into conversation on topics that are familiar, of personal interest or pertinent to everyday life (e.g. family, hobbies, work, travel and current events).
- SPOKEN PRODUCTION: I can connect phrases in a simple way in order to describe experiences and events, my dreams, hopes and ambitions. I can briefly give reasons and explanations for opinions and plans. I can narrate a story or relate the plot of a book or film and describe my reactions.
WRITING:
- WRITTEN PRODUCTION: I can writes Straightforward connected text on topics, which are familiar, or of personal interest.
|
6
|
L-LIN/12
|
48
|
-
|
-
|
-
|
Final examination and foreign language test
|
ITA |
|
118917 -
English language B2
|
6
|
L-LIN/12
|
48
|
-
|
-
|
-
|
Final examination and foreign language test
|
ITA |
|
Second semester
|
Course
|
Credits
|
Scientific Disciplinary Sector Code
|
Contact Hours
|
Exercise Hours
|
Laboratory Hours
|
Personal Study Hours
|
Type of Activity
|
Language
|
|
16269 -
Genetica della vite e delle piante di interesse alimentare
(objectives)
AIMS
Let the student to know the inheritance of Mendelian traits and the problems related to gene association (linkage) and to the construction of genetic maps in higher plants. Provide the basic principles to understand the nature and structure of genetic material, its transmission, expression and modification (mutations) in living organisms, with particular reference to grapevine and the main species of agri-food interest. Provide the principles of the main molecular methodologies for varietal identification and traceability in agri-food chains.
EXPECTED RESULTS
After completing the course, students must demonstrate that they: 1) have acquired the tools for the analysis of the transmission and recombination of hereditary characters; 2) are able to interpret the results of genetic crosses; 3) have acquired knowledge on the principles and methods to construct genetic maps in higher plants; 4) have acquired knowledge on the nature, modification, functioning and transmission of genetic information of living organisms, with particular reference to grapevine and the main species of agri-food interest; 5) have acquired knowledge on the main molecular methodologies for varietal identification and traceability in agri-food chains; 6) have acquired knowledge on the origin and evolution of grapevine and the main species of agri-food interest, with particular reference to wheat.
|
6
|
AGR/07
|
40
|
-
|
8
|
-
|
Core compulsory activities
|
ITA |
|
18316 -
Principi di economia agroalimentare e vitivinicola
(objectives)
Achieve knowledge and understanding of the functioning of the markets and their different configurations in relation to the characteristics of the companies and other economic entities that participate in them. Understanding of the concept of economic efficiency also in relation to that of technical efficiency.
Knowing how to apply operatively the acquired knowledge also in a critical and contextualized way. Possess a responsible and professional approach to managing the economic complexity of the activities of the productive sector as a whole and of the individual companies that populate it.
Have the ability to collect and interpret the economic data concerning the management of the agri-food business and the markets. Knowing how to evaluate the type of intervention that the public sector can usefully spend to improve the economic efficiency of the sector and its social and environmental role.
The program of the course, the teaching method and that of individual learning control stimulate each student to become familiar with the analysis and communication of the economic issues specific to the profession. The purpose is to understand and manage the complexity of the problems and to develop concrete problem solving strategies.
An approach is developed that develops the ability to use the main economic concepts and models to be necessary for the analysis and evaluation of rapidly changing contexts.
|
8
|
AGR/01
|
64
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
|
14975 -
Fisica
(objectives)
The course aims to introduce the student to the fundamental principles of Physics, in particular the Scientific Method, Mechanics, Statics and Dynamics of Fluids, Thermodynamics, Electromagnetism, with an outline of ionizing radiation, providing him with the fundamental knowledge of physics for a correct application to processes and phenomena of interest in Food Technologies, both from a theoretical and an experimental point of view.
|
6
|
FIS/07
|
40
|
-
|
8
|
-
|
Basic compulsory activities
|
ITA |
|
18456 -
Biologia e microbiologia generale
|
|
|
-
Micorobiologia generale ed enologica
(objectives)
The aim of the course is to provide general knowledge of microbiology (Bactera and Yeast) with special enphases on growth and environmental effects on growth. The student will acquire basic knowledges on wine and food microbiology
|
6
|
AGR/16
|
48
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
|
-
Biologia generale
|
Also available in another semester or year
|
|
119026 -
Chemistry
|
|
|
-
Inorganic chemistry
|
Also available in another semester or year
|
|
-
Organic chemistry
(objectives)
The course introduces the concepts and the experimental approaches of organic chemistry, working on the consolidation of principles acquired in the field of physics and general and inorganic chemistry to advance the knowledge of carbon chemistry. In the first part of the course, the cultural and practical bases for understanding the structure of organic molecules will be provided, paying particular attention to the existing relationships between the chemical structure and the chemical-physical and biological properties associated with them. The different physical hybridization states of the carbon will allow the three-dimensional vision of the molecules, facilitating the understanding of their role in the cell. The second part of the course is dedicated to the application of properties in the context of chemical reactivity. The student will have the opportunity to have answers to some of the key questions in his study: why do molecules react? What are the experimental factors that control the kinetics of the reactions? When is a reaction under thermodynamic control rather than kinetic? How is it possible to synthesize complex molecules from simple reagents? What is the impact of organic chemistry on the environment and how can it be reduced? This knowledge will allow the student to undertake subsequent study courses with strong structural and molecular expertise.
B) EXPECTED LEARNING RESULTS
Knowledge of the principles governing the formation of the chemical bond, using traditional theories (valence bond theory) and advanced theories (theory of molecular orbital and quantum mechanics ). Knowledge of nomenclature and classification (theory of functional groups) of organic molecules, with particular attention to the association between the family of organic molecules and biological and chemical-physical properties. Knowledge of the reactivity of organic molecules and experimental parameters capable of controlling thermodynamics and kinetics of organic transformations. Knowledge of the relationship between organic molecules and the origin of life.
In addition to the knowledge gained through the study of organic chemistry, students will be able to apply the acquired concepts for the resolution of practical exercises related to the identification and classification of substances based on Their activity on the body, the effect of chirality on pharmacological activity, the possibility of separating organic isomers and the general methodologies for their analysis and their recognition.
Making judgments: The course offers links to other disciplines (Physics, General Chemistry, Biochemistry, Molecular Biology, Computational Chemistry and Genetics) by providing an integrated knowledge. The student's critical judgment will be stimulated by constantly referring to the reading of recent studies published in scientific journals, questioning the current issues related to some of the core concepts of the discipline. Thanks to the multi-disciplinary and interdisciplinary nature of organic chemistry, it will be also possible to link the acquired concepts to other disciplines, allowing the student to form his own autonomy of judgment about the effectiveness of an integrated scientific approach.
Communication skills: At the end of each part of the course, the students will be invited to form working groups to develop solutions and compete with others in solving practical exercises. The educational gain is aimed at increasing the communication skills and the ability to know how to work in a group, all aimed at consolidating the acquired concepts.
Learning Skills: Students' learning abilities will be evaluated during the course of the course by exonerary tests that will allow you to individually monitor the maturation state of the knowledge, highlighting the student's ability to return.
|
5
|
CHIM/06
|
40
|
-
|
-
|
-
|
Basic compulsory activities
|
ITA |
SECOND YEAR
First semester
|
Course
|
Credits
|
Scientific Disciplinary Sector Code
|
Contact Hours
|
Exercise Hours
|
Laboratory Hours
|
Personal Study Hours
|
Type of Activity
|
Language
|
|
17795 -
Viticoltura I
(objectives)
Course objectives
Aim of the course is to provide basic knowledge on the grapevine starting from the definition of the biological system as individual, as well as part of a whole agro-ecosystem, i.e. the vineyard. Through the comprehension of the basic biology and physiology of the grapevine system, of the interaction plant-environment (climate-soil), the principle of the agronomical techniques, the student will understand the main environmental impacts related to the vineyard ecosystems and the best strategies for matching the goal of productivity, product quality, environmental sustainability and landscape safeguard.
Learning outcomes
KNOWELDGE AND COMPREHENSION ABILITY - Knowledge of the agro-phenological cycle of the grapevine, and of the structure and functionality of the agro-ecosystem. Understanding of the physiological base of the main agronomical techniques in the management of the vineyard agro-ecosystem and understanding of the strategies for mitigating the depletion of the environmental resources (biodiversity, soil fertility, atmosphere quality and landscape) through the vine knowledge.
ABILITY TO USE KNOWELDEGE AND COMPREHENSION- Acquisition of a good knowledge of the vineyard agro-ecosystems suitable for applying the acquired information in the vineyard planning and management.
INDEPENDENCE OF JUDGEMENT - To have developed the ability of interpreting and evaluating the different viticultural models and the status of the vines.
LEARNING ABILITIES - To have developed the ability to describe and interpret the different traits of the grapevine agro-ecosystem (organization, functionality, management) and the different traits of the vines (vigour, production, stress owing to biotic or abiotic agents). This skill will be developed through the direct student involvement in a joint discussion during the frontal lessons either in the classroom or online and during technical tours.
|
8
|
AGR/03
|
56
|
8
|
-
|
-
|
Core compulsory activities
|
ITA |
|
18137 -
Microbiologia degli alimenti
(objectives)
will be upload next
|
6
|
AGR/16
|
40
|
-
|
8
|
-
|
Core compulsory activities
|
ITA |
|
118945 -
Chemistry and biochemistry of agricultural products
|
|
|
-
Chemistry of agricultural products
|
4
|
AGR/13
|
32
|
-
|
-
|
-
|
Related or supplementary learning activities
|
ITA |
|
-
Biochemistry
|
Also available in another semester or year
|
|
118961 -
Oenology I and wine analysis
|
8
|
AGR/15
|
64
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
|
118577 -
Difesa della vite
|
|
|
-
Entomologia
(objectives)
The course aims to provide the student with the basics to understand the structure and complexity of the hexapods, their role and their meaning with particular regard to the species given over to the grapevine.
|
6
|
AGR/11
|
48
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
|
-
Patologia
|
Also available in another semester or year
|
Second semester
THIRD YEAR
First semester
|
Course
|
Credits
|
Scientific Disciplinary Sector Code
|
Contact Hours
|
Exercise Hours
|
Laboratory Hours
|
Personal Study Hours
|
Type of Activity
|
Language
|
|
17791 -
Enologia II
(objectives)
According with the training objectives of the CdL Food and Wine Technologies, teaching is aimed at providing an articulated and systematic knowledge of winemaking of different types of wine and developing professional skills that will allow to follow the transformation phases of grape and wine.
|
8
|
AGR/15
|
56
|
8
|
-
|
-
|
Core compulsory activities
|
ITA |
|
14952 -
A scelta libera dello studente
|
12
|
|
96
|
-
|
-
|
-
|
Elective activities
|
ITA |
|
18141 -
Principi di operazioni unitarie della tecnologia alimentare
(objectives)
The course aims to provide students with the basic knowledge needed to describe food and beverage production processes, to evaluate their transformation process and energy yields, to identify the mechanisms of momentum, heat, and mass transfer, and to understand the operation and performance of the main equipment and machinery used in food and beverage preservation processes by heating or water removal.
|
6
|
AGR/15
|
40
|
8
|
-
|
-
|
Core compulsory activities
|
ITA |
|
118967 -
Fermentation chemistry and biotecnology
|
8
|
CHIM/11
|
64
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
Second semester
|
Course
|
Credits
|
Scientific Disciplinary Sector Code
|
Contact Hours
|
Exercise Hours
|
Laboratory Hours
|
Personal Study Hours
|
Type of Activity
|
Language
|
|
Optional Group:
gruppo OPZIONALE affini e integrativi A12 III anno enologia - (show)
|
12
|
|
|
|
|
|
|
|
|
|
118914 -
Stage
|
8
|
|
-
|
-
|
-
|
-
|
Other activities
|
ITA |
|
118915 -
Thesis
|
3
|
|
-
|
-
|
-
|
-
|
Final examination and foreign language test
|
ITA |
